When I lived in New York City, at least once a week I’d visit my favorite Italian joint in Hell’s Kitchen called Manginero’s Hero Boy. They were renowned for their delicious heros, but I especially liked the chicken and veal parmigiana they served. Here is my attempt at replicating that recipe.
- 2 boneless, skinless, chicken breasts, cut in half (4 pieces total)
- freshly ground black pepper
- 1 large egg
- 1 cup dried bread crumbs, preferably panko
- 1/4 cup olive oil
- 4 oz. mozzarella, preferably fresh (you could also use provolone)
- 1/2 cup grated Parmigiano-Reggiano cheese
- Marinara sauce (fresh or store-bought)
- Pound the boneless breasts to a uniform thickness of about 1/3 inch. Salt and pepper the breasts, to taste.
- Beat the egg in a shallow bowl and place the bread crumbs in another bowl.
- Dip the cutlets, one at a time, into the egg and then into the breadcrumbs. Use your fingers to press the crumbs onto the breasts. Set aside on a plate until you’re ready to cook.
- Heat the olive oil over medium-high heat in a large skillet. The oil is ready when it begins to shimmer or a few bread crumbs sizzle in the oil. Carefully place the breaded cutlets into the skillet and saute until golden, about 4-5 minutes per side.
- Remove cutlets from the skillet and place on an ovenproof plate or baking sheet.
- Top the cutlets with sliced mozzarella and half of the Parmigiano-Reggiano. Turn the oven on broil.
- Set the pan in the oven and broil the cutlets until the cheese is melted and lightly browned.
- Serve the chicken parmigiana with your favorite pasta, risotto, polenta, etc., topped with warm marinara and the remaining Parmigiano-Reggiano.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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